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Effects of Storage Temperatures on Different Biochemical Characteristics of 1-methylcyclopropene Treated Mango (mangifera Indica L.) Variety Khirshapat

Hossain Mohammad Zakir*
Department of Food Science and Technology, Henry Institute of Bioscience and Technology, Sirajgonj, Bangladesh

Jannatual Fardush
Department of Botany, University of Rajshahi, Rajshahi, Bangladesh

Md. Shahadat Hossain
Al-Arafa Islami Bank, Dhaka, Bangladesh

Md. Zahurul Islam
Department of Agricultural Extension, Horticulture Center, Chapinobabgonj, Bangladesh

Sha Md. Shahan Shariar
Department of Applied Chemistry and Chemical Engineering, University of Rajshahi, Rajshahi, Bangladesh

Kaniz Rokshana
Department of Applied Chemistry and Chemical Engineering, University of Rajshahi, Rajshahi, Bangladesh

Monzur Hossian
Institute of Biological Sciences, University of Rajshahi, Rajshahi, Bangladesh

Abstract/ Executive Summary:

As a part of our present investigation to find out the effective strategy for enhancing the shelf life of mango fruits, we observed the changes in biochemical parameters of a local mango variety namely Khirshapat at the concentration of 1 & 2 ppm of 1-MCP during storage at 12-13 °C and 30-32°C. Green mature mangoes were directly collected from mango garden and hot water treatment was given for 10 minutes and then air-dried. After that the mangoes were carefully stored in a specialized store (Time lagging cooling system) at 12-13°C for 24 h and treated with ethylene inhibitors 1-MCP at the concentration of 1 & 2 ppm and incubated at same storage condition. Untreated mangoes at room temperature were considered as control. In case of control and mangoes treated with 1-MCP at the concentration of 1 & 2 ppm under normal temperature the total soluble solid, pH, total sugar, amylase activity and invertase activity were increased whereas titratable acidity, vitamin-c and starch content decreased significantly but all these attributes were remained unchanged when the mangoes were treated with 1-MCP at 2ppm concentration under storage temperature (12-13 °C). The experimental variety Khirshapat showed increased pulp pH, total sugar content, starch content and invertase activity at all the storage duration. The results explored that some biochemical properties and enzyme activities along with shelf life drastically decreased from untreated mangoes as well as treated mangoes under normal temperature. Between the concentrations of 1-MCP the 2 ppm concentration treatment showed better results in delaying the changes in biochemical properties and extended shelf life.

Keywords: Ethylene inhibitor, Methylcyclopropene, Time lagging cooling system, Biochemical properties, Shelf life

Location: Plant Biotechnology and Microbiology Laboratory, Department of Botany, University of Rajshahi, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

The aim of the study was to investigate the effects of 1-MCP and storage temperature on biochemical characteristics of two locally grown mango variety namely Khirshapat.

Methodology:

The experiments were carried out using the equipment available in the Plant Biotechnology and Microbiology Laboratory, Department of Botany, University of Rajshahi, Bangladesh. Fresh mature green mango (Khirshapat variety) undertaken for investigation were collected directly from mango cultivar of Banesshar, Puthia Upazila, Rajshahi district. The samples were transported to the laboratory immediately after harvesting. Pathogen infected and mechanical damaged mangoes were discarded. Then the mangoes were washed with tap and lime water. Hot water (52-55°C) treatment was given for 10 minutes and then dried at room temperature by applying air. 1- Methylcyclopropene (1-MCP) was used as ethylene inhibitor which was collected from China. The mangoes were randomly divided into three groups. Group-1 & 2 were treated with 1-MCP at concentrations of 1ppm & 2ppm for a period of 24 h in a sealed container. The fruits were removed, divided into two lots and one lot was stored at 12-13 °C and another lot at normal temperature (30-32°C). Group-3 which was not treated with 1-MCP, keep as control fruits at room temperature (30-32 °C). In order to prepared the crude extract for biochemical analysis three mangoes were taken out from each group of samples on 6 days of regular interval of time such as on 0th, 6th, 12th, 18th and 24th day and kept in -80°C for further analysis. Fruits were cut into small pieces and homogenized by adding equal volume of extraction buffer (100 mM Tris-HCl, pH 7.0 with 0.25 M NaCl and 4 mM PMSF). The homogenized fruit was kept overnight at 4°C. After passing through four layers of muslin cloth, the extract was centrifuged at 10,000 ×g for 15 min to separate the debris. Supernatant was collected as crude extract. The various biochemical parameters were determined according to the following protocols. 2.1. Fruit pH 30g mango pulp was taken in a 100ml beaker and then it was homogenized with distilled water in a blender. The blended materials were then filtered and used pH meter to measure the pH levels of solutions. 2.2. Total Soluble Solids (TSS) TSS was determined according to the method as described by Mazumdar and Majumder [21] using digital bench refractometer (range 0-32%). An appropriate quantity of each sample was placed on the prism-plate of the refractometer and the reading appearing on the screen was directly recorded as total soluble solids (°Brix). 2.3. Titratable Acidity (TA) of Mango Pulp TA was determined according to the method as described by Hortwitz. 10 g of mango pulp was taken in a 100 mL beaker and then it was homogenized with distilled water in a blender. The blended materials were then filtered and transferred to a 100 mL volumetric flask, and the volume was made up to the mark with distilled water. 10 mL of pulp solution was taken in conical flask. Two to three drops of phenolphthalein indicator was added, and then the conical flask was shaken vigorously. It was then filtrated immediately with 0.1 N NaOH solutions from a burette till a permanent pink color appeared. The volume of NaOH solution required for titration was recorded. Percent titratable acidity was calculated.

Source of Information: American Journal of Food Science and Technology, 2018, Vol. 6, No. 2, 76-82

Article Link (Online Journal): DOI:10.12691/ajfst-6-2-3

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In conclusion, the research indicates that the mango variety Khirshapat response to 1-MCP was better at lower storage temperature (12-13°C) than at higher temperature (30-32°C). In case of concentration, the 2 ppm of 1-MCP treatment at (12-13°C) shows comparatively better results than the others and the fruits were firmer, greener and a prolonged storage life up to 24 days. The effects of 1- MCP on mango fruit shelf life was dependent on storage temperature. There was no remarkable shelf-life extension in 1-MCP-treated fruits stored at (30-32°C), as both treated and untreated fruits ripened with optimum eating qualities on the same day during the storage period.

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